Yeast derivative and method to improve bread quality

Details Yeast derivative and method to improve bread quality Yeast derivative and method to improve bread quality

C - Chemistry, Metallurgy

12

N

C12N 9/08 (2006.01) A21D 2/26 (2006.01) A21D 8/04 (2006.01) A21D 13/00 (2006.01) C12N 1/06 (2006.01)

Patent

CA 2106437

ABSTRACT The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and /or protease activities.

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